Mushroom Risotto

Indulge in the creamy and flavourful delight of mushroom risotto. Savour every spoonful of this comforting and satisfying meal.


Mushroom Risotto

Thankyou to reader Kristen for sharing one of her family favourite meals

  • Author: Kristen Ellis
  • Yield: 3-4 1x


  • 1 Tbs extra virgin olive oil
  • 50g butter
  • 1 large oniion, finely chopped
  • 1 cup Arborio rice
  • 250g small button mushrooms, sliced
  • 2 1/2 cups hot chicken or vegetable stock
  • I use 3 stock cubes in boiling water)
  • 3/4 cup white wine
  • salt and freshly ground black pepper
  • freshly grated parmesan cheese


  1. Microwave oil and butter in a deep 2-litre capacity microwave-safe dish for 1 minute.
  2. Add onion and microwave on High for 4 minutes.
  3. Stir in rice, mushrooms, stock, wine and season lightly with salt and pepper.
  4. Cover loosley and microwave for 10 minutes.
  5. Remove and stir well.
  6. Microwave, covered, for a further 8 minutes, or until rice is just tender and risotto is creamy in texture.
  7. Cover and leave to stand for 3-4 minutes.
  8. Stir gently with a fork and serve with parmesan cheese.

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